All Sweets

brandied apricot crumb bars

When I glimpsed a tower of plump golden apricots at the store this week, I stopped everything to fill a bag with the first of the local harvest. Brandy and brown butter were my next two thoughts, and it wasn’t long before a pan of these brandied apricot crumb bars emerged from the oven.

I macerated the mildly sweet fruit in brandy and turbinado sugar (how delicious would a spoonful be over vanilla bean ice cream?!) before layering the slices over a brown butter shortbread crust and finishing with a generous sprinkle of streusel topping. Enjoy warm with that scoop of vanilla, or sweeten up your morning and try one for breakfast.

Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solid, about 45 minutes. Combine apricots, brandy, and turbinado sugar in a small bowl, tossing occasionally. Macerate fruit until brown butter has solidified, then pour off excess liquid.

Preheat oven to 375°F and spray a 13 x 9-inch baking dish with nonstick spray. Whisk together sugar, flour, baking powder, and salt in a medium bowl. Cut in solidified brown butter, egg, and almond extract with a pastry cutter until dough is crumbly. Press 3/4 of the dough evenly into bottom of prepared baking dish. Arrange apricot slices in a single layer over crust. Toss remaining dough with 1 tablespoon water until large crumbs form; sprinkle over fruit layer.

Bake for about 25 minutes, or until the top and edges are golden. Cool bars completely in pan on a wire rack, then cut into squares with a sharp knife. Store bars in an airtight container in the refrigerator up to 3 days.

You must have great apricots – the ones we get here are really small… smaller than a golf ball and rarely sweet. The ones in your photo look big and ripe as anything! Love the sound of these bars – bet the apricot is a fab flavour!

I love crumb bars and these look perfect, Laura! When Texas peaches are at their peak, I’ll have to try these for myself. Thanks for sharing. Also, I’m having a ChicWrap giveaway today that you should enter!

If I have this, then I eat one piece for breakfast and tea time snack, then dessert after dinner with vanilla ice cream! I rarely see apricots dessert. It’s one of the benefit of making homemade baked goods!

Hi Laura,
So glad Jean pointed out this recipe for us. I will keep this in mind coming Spring when we can go pick apricots. Actually I will have to come back and find something else to try also, beautiful recipes.
-Gina-